Zucchini Pancakes

Absolutely one of my favorite summer breakfasts. These are quick and easy, and a great use for zucchini from the garden. I first became smitten with Courgette Fritters on a month long excursion through Greece about fifteen years ago. I have lightened things up a bit by lightly pan frying them rather than deep frying. And the use of whole wheat flour makes them a bit more filling.

Ingredients:

Grated zucchini - one medium, or about two cups

2 eggs

6 Tablespoons flour (I use whole wheat pastry flour)

2 Tablespoons feta cheese, crumbled

Chopped fresh parsley & oregano, about a teaspoon each.

Salt & pepper to taste

Olive oil for pan frying

Mix together all ingredients. Heat olive oil in skillet over medium-high heat. Either lightly coat the pan, or make a shallow layer for a more decadent treat. Spoon pancakes into hot oil and brown on each side.